Ah, creme brulee... we meet again. The last time I made this little french treat was probably the last time I blogged it, aka approximately 4 years ago. Funny how time flies when you're a blogger! I could have sworn it hadn't been so long, but my trusty blog proved me wrong. I was just brainstorming my latest treat for Lavazza Coffee, and it dawned on me that while creme brulee is traditionally vanilla, there was really nothing stopping me from turning any flavor of custard into creme brulee. Today's show-stopper is a thick, delicious dark chocolate and espresso custard covered in crunchy, caramelized sugar. Yum!
Lavazza's latest and greatest product is these amazing single-origin coffee blends! They are currently featuring the Kilimanjaro, which has a crisp and fruity flavor, and the Santa Maria, which is balanced and refined with a subtle hint of praline. Oh em gee. These are seriously nothing short of amazing, y'all! And for a limited time, if you purchase a bag of each in one sitting, you also receive a free mug. That's a win-win in my book 🙂
As you may know, I'm full-blooded Italian, so I pretty much grew up on Lavazza coffee. What you probably don't know, however, is that my dad's side of the family is full of tennis fiends! I used to play when I was little, but I haven't played in so long that I honestly would probably throw my elbow out if I tried. But I digress. Lavazza has been named the official coffee of tennis lovers, and I believe it! Right now, you can enter to win tickets to the Men's Final at the US Open! Just click HERE to enter. It's super easy, and even if you don't win the tickets, you could win tons of free Lavazza coffee. Oh yes. Sign me up! #LavazzaLovesTennis
This sweet treat is seriously amazing, no doubt about it. I know many people are intimidated by creme brulee because they think it might be complicated or scary, or they don't own a kitchen torch so they think they can't make it. I'm happy to announce that neither of those things are true! You make the custard in a pot on the stove in just a few minutes, and really the hardest part is letting it cool off and solidify! Then, when you're ready to eat, you just sprinkle some turbinado sugar over the tops of the custards, and use a kitchen torch or the broiler in your oven to caramelize it. Easy peasy, but it looks so fancy!
Wanna know a secret? The custard is actually super awesome even without the broiled sugar. So if you think that the sugar topping is just too complicated to tackle today, just whip up the custard and you can still enjoy the rich combination of dark chocolate and potent espresso. The longer you chill the puddings, the thicker they will be! So if you're wanting something creamy and a little softer, only refrigerate for 2-3 hours. If you want a thick, truffle-like custard, refrigerate 5-6 hours or more! It's really up to you, and the flavor is fantastic either way! Happy baking and happy eating. I promise creme brulee is nowhere near as scary as you might imagine! 🙂
{recipe adapted from Treats}
- 10 oz dark chocolate
- 5 egg yolks
- 5 tablespoon sugar
- ½ cup very strong Lavazza coffee, at room temperature
- 1¾ cup whipping cream
- 1½ teaspoon vanilla extract
- turbinado sugar, for topping
- In a medium bowl, whisk together the sugar and yolks until light and creamy. Add in the vanilla, cream, and coffee, and whisk until combined.
- Transfer the mixture to a pot, and turn heat onto medium-low. Heat mixture, whisking occasionally, for about 10 minutes, until it boils and thickens slightly. Keep in mind it will NOT be as thick as stovetop pudding.
- Remove from heat, and stir in chocolate chips. Once mixture is creamy and smooth, divide among 8 ramekins. Chill custards for at least 3 hours.
- When ready to serve, sprinkle the turbinado sugar on top of the ramekins, and broil sugar using a kitchen torch or the broiler of an oven. Enjoy immediately!
In accordance with the FTC Guidelines, I am disclosing that I received compensation from Lavazza for my time and participation in the Lavazza Passionistas Program. Although I have material connection to Lavazza Coffee, any publicly stated opinions of Lavazza and their products remains my own. Recipe is an original creation of Valentina Celant at TheBakingFairy.net.
Leave a Reply